SECRETS

Tart Math

When I want to transform my favourite pies into tarts, I start with this helpful arithmetic: 1 lb (500 g) of pastry dough is enough for 16 tarts (3-inch/8 cm diameter). For each tart, use 1 oz (30 g) of dough, cut or roll it into a 4-inch (10 cm) circle, place it into the cup of a standard muffin tin and ruffle the edges. (Note: measurements were tested in Imperial.) Ways to make tarts, pg. 579 in 12,167 Kitchen and Cooking Secrets.